Corn, crème fraîche and chipotle mash

500 g potatoes

mealy

100 g corn

tinned

Peel and quarter the potatoes and put into the plastic perforated cooking tray with the corn.

Place the cooking tray on the hardened glass dish in the cold cooking space. Steam.

PowerDampning 100°C i 16 Min.

75 g crème fraîche

½ pepperoncino

1 pinch of cayenne pepper

ground

Salt

Finely chop the pepperoncino.

Transfer the steamed potatoes and corn to a bowl. Mash with a potato masher and mix in the other ingredients. Season with salt to taste.